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Monday, April 23, 2012

Adventures in Frosting...

Have you seen this unbelievably helpful frosting color guide? It was put out by Food Network Magazine (May 2012 Issue). And I have to post it, because I think it is the coolest thing ever! So cool, it has inspired me to continue my search for the best frosting recipe and involve you..read more below.

Fun, huh! Can you believe you can make all of these colors with a standard box of food coloring.
Watch out Wilton!

Now, you may not know this but I think about frosting a lot. I mean a lot, as in waaaay too much! I am actually a little obsessed as I have been on this search for years for the best frosting recipe. I decided what better way to find the best frosting in the world, than to ask all of you! What is your best frosting?
Over the next month (or until this baby comes) I will be testing your recipes one by one to find my favorite frosting and the overall best frosting. The judging criteria will be on flavor and consistency. The winner will be featured here on our blog (if you want to be) and will receive a $10 gift card to Michael's Craft Store to buy all of the frosting tools of your dreams! You can enter as many times as you want to, but make sure you are putting your best out there. Please comment below or email us with your recipe or put in the link to where you might have it posted. And don't forget your email address, so I can contact you if you win! I will close this contest on May 25th and post the winner on May 30th, just in time for my birthday!!!

Soo pretty--it looks like a bunch of makeup :)This is my favorite frosting recipe. It comes from OurBestBites (so I didn't make it up) but if it still counts for the contest, then here you go:Don't be afraid of the flour base--it turns into an awesome frosting!3 T Flour 1/2 C milk (whole milk is best, but I use non-fat when it’s all I have and it’s actually fine) 1/2 C real butter (I prefer salted, but you can use also unsalted and add salt to taste) 1/2 C sugar (that’s granulated sugar, not powdered sugar) 1 t vanilla extract, or other flavor if you wish.

Whisk together the flour and the milk. Heat in a small sauce pan on medium heat. Whisk continuously until it starts to thicken. Let it cook, while stirring with a rubber spatula, until you can start to see the bottom of the pan. Continue to cook until mixture has the consistency of pudding.

Put mixture in the fridge and let it cool completely, it’s fine if it stays in there long enough to get chilly, you just don’t want it warm at all. As it’s cooling, feel free to stir it occasionally to speed up the process and keep it from forming a crust on top.

It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You’ll want to use the whisk attachment on a stand mixer if you have one, instead of the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat to combine and then scrape down the sides. Mixture will separate and look messy, keep beating! Continue beating until mixture comes together and is light and fluffy, about 7-8 minutes, but time varies. Take a sample of frosting between your fingers; frosting is done when light and fluffy and sugar granules are dissolved.